MUSTARD-CRUSTED SALMON
OUR DAUGHTER sent us whole salmon for Christmas one year, so I searched the web and found this recipe. I have served this with a wild rice pilaf, and a green vegetable. With these colors, it makes a lovely presentation. --Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine the vinegar, sugar and mustards; cover and process until smooth. While processing, gradually add oil in a steady stream. , Place salmon, skin side down, in a greased 8-in. square baking dish. Sprinkle with thyme, salt and pepper., Spread mustard mixture over fillets; gently press bread crumbs on top. Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 347 calories, Fat 24g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 595mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein.
PANKO-CRUSTED SALMON
Steps:
- Preheat the oven to 425 degrees.
- In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
- Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
SLOW ROASTED MUSTARD SALMON
Provided by Giada De Laurentiis
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F.
- Place the slices of fennel in the middle of a rimmed baking sheet and drizzle with the olive oil. Place the fillet of salmon skin-side down on top of the bed of fennel and sprinkle it with the salt. Spread the mustard evenly over the top of the salmon and sprinkle with the fennel and coriander seeds. Press gently to help the seeds adhere.
- Roast until a fork inserts easily in the thickest part of the fish and the flesh flakes, approximately 1 hour. Remove the salmon to a platter. Sprinkle with the fennel fronds and drizzle with olive oil.
MUSTARD ROASTED SALMON
Provided by Dana Angelo White, M.S., R.D., A.T.C.
Time 25m
Yield 4 pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes.
- In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.
Nutrition Facts : Calories 240, Fat 9 grams, SaturatedFat 1.5 grams, Cholesterol 50 milligrams, Sodium 125 milligrams, Carbohydrate 14 grams, Protein 25 grams
CRUSTED SALMON WITH HONEY-MUSTARD SAUCE
This is similar to a wonderful salmon dish that I had at a bar-and-grill in New Castle, Delaware.
Provided by Evan
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
- Place the salmon fillets in a baking dish; pour the milk over the fillets. Allow the salmon to soak in the milk 10 to 15 minutes.
- Stir the bread crumbs and Parmesan cheese together in a wide, deep bowl. Beat the egg in a separate bowl until frothy. Remove the salmon fillets from the milk; shake the excess milk off the fish. Dip each fillet into the beaten egg and then gently press into the bread crumb mixture to coat; gently shake to remove the excess.
- Bake in the preheated oven, turning once, until the salmon flakes easily with a fork, about 15 minutes.
- While the salmon bakes, stir the butter, mustard, and honey together in a bowl; drizzle over the baked salmon to serve.
Nutrition Facts : Calories 475.9 calories, Carbohydrate 12.5 g, Cholesterol 166.6 mg, Fat 31.4 g, Fiber 0.4 g, Protein 34.7 g, SaturatedFat 12.2 g, Sodium 335.7 mg, Sugar 7.7 g
MUSTARD-GLAZED SALMON
This dish is casual enough for a family dinner and elegant enough to serve to company.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
- Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.
MUSTARD & PECAN CRUSTED SALMON
Try our crunchy baked mustard and pecan crusted salmon recipe tonight. You can even try this dish using other fillets, like cod and tilapia.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Mix butter, mustard and honey until blended; spread onto fish.
- Cover baking sheet with parchment. Combine bread crumbs, nuts and pepper in pie plate.
- Dip coated sides of fish, 1 at a time, in crumb mixture; place, coated sides up, on prepared baking sheet. Gently press crumb mixture into fish to secure.
- Bake 15 to 20 min. or until fish flakes easily with fork. Serve with lemon wedges.
Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g
BAKED MUSTARD-CRUSTED SALMON WITH ASPARAGUS AND TARRAGON
Gently baking salmon in a low-temperature oven ensures a moist and succulent fillet and only takes about 15 minutes. The asparagus cooks on the same baking sheet, making clean-up a breeze.
Provided by Rhoda Boone
Categories Bake Kid-Friendly Quick & Easy Dinner Lunch Salmon Asparagus Healthy Low Cholesterol Tarragon Quick and Healthy Sugar Conscious Pescatarian Dairy Free Sheet-Pan Dinner Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.
- Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.
- After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14-16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.
MUSTARD CRUSTED SALMON (FOR THE TOASTER OVEN)
This is very easy to make. Just spread on mustard, sprinkle with bread crumbs and bake! The directions are for the toaster oven, but this can easily be done in a regular oven.
Provided by threeovens
Categories High Protein
Time 18m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Remove toaster oven tray and line it with aluminum foil; heat oven to broil.
- Season salmon with salt and pepper and place on tray.
- Spread mustard over the top.
- Sprinkle on bread crumbs.
- Bake fish until opaque and topping is toasty, about 7 to 8 minutes.
- Meanwhile, combine creme fraiche or sour cream, with chives and lemon juice; season with salt and pepper.
Nutrition Facts : Calories 350.8, Fat 19.1, SaturatedFat 8.4, Cholesterol 118.5, Sodium 244, Carbohydrate 7, Fiber 0.5, Sugar 0.9, Protein 36.3
RACHAEL RAY'S MUSTARD-CRUSTED SALMON
I made this last year as apart of my Christmas Dinner. I wanted to add it to this year's menu plan which I am putting together on Recipe Zaar. This comes from Rachael Ray's magazine, Everyday. It was the December 2008 holiday edition. We enjoyed it quite a bit!
Provided by twodaysinfebggd
Categories Lactose Free
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375. Rub the salmon with the olive oil. Place on foil-or parchment paper-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard on top ot cover completely.
- Bake the salmon until opaque, about 15 minutes.
MUSTARD-CRUSTED SALMON
Simply delicious! A very simple and yummy salmon recipe. Great with white rice on the side (maybe lemon rice? I haven't tried that yet though). If you don't have herbes de Provence just mix together thyme, rosemary, and marjoram.
Provided by bananabreadeater
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375°. Rub the salmon with the olive oil. Place on a foil- or parchment-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
- Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.
Nutrition Facts : Calories 218, Fat 9, SaturatedFat 1.5, Cholesterol 69.7, Sodium 290.6, Carbohydrate 0.9, Fiber 0.5, Sugar 0.1, Protein 31.8
CORIANDER AND MUSTARD SEED CRUSTED SALMON
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 6 portions
Number Of Ingredients 15
Steps:
- For the crust: In a bowl, blend the panko, mustard seeds, coriander seeds and parsley together. Season with salt and pepper.
- For the wash: In a second bowl, blend the mustard with 1/2 cup water, whisking well to blend.
- For the sauce: Whisk the yogurt, sour cream, watercress, vinegar, mint and garlic in a bowl. To ensure the spices are blended, scrape the sides and whisk a second time. Hold at room temperature if using within 30 minutes, or refrigerate for future usage.
- For the salmon: Coat the salmon with the wash, and then finish the top side (skin side) with the crust. Repeat the process with each fillet.
- In medium saute pan over medium heat, coat the bottom of the pan with the oil. When warmed, add the crusted side of the salmon to the pan and cook, in batches, until golden brown, 2 to 3 minutes. Flip the fish and finish cooking until desired temperature. Remove from the pan.
- Finally, sauce the plates with 2 ounces of the watercress/mint sauce. Top with the salmon and fresh herbs if desired.
ODYSSEY'S MUSTARD CRUSTED SIDE OF SALMON
Provided by Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whip butter with an electric mixer until fluffy. Add the garlic, mustard, thyme, lemon juice, Old Bay, salt, pepper, and panko, and mix well. Line a small sheet pan with parchment paper or waxed paper and lay salmon, skin side down, on pan. Blot salmon with paper towels to remove any moisture. "Crust" the salmon while the butter is still soft, allowing a 1/4-inch crust. At this point, the salmon may be refrigerated (cover with plastic wrap after butter has hardened).
- Preheat the oven to 425 degrees F.
- Bake for approximately 10 minutes for a still slightly pink fish. Use 2 long flat spatulas, coming in from either end, to lift the salmon off the paper and transfer to a serving platter.
MUSTARD-CRUSTED SALMON WITH CELERIAC MASH
Try this new way of cooking salmon fillets with a punchy crust, for a healthy and warming supper
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Boil the celeriac and potato for 15-20 mins until tender.
- Mix the breadcrumbs, 1 tbsp orange juice, the dill and 1½ tbsp mustard. Put the fish on a foil-lined baking tray, drizzle over the rest of the juice and press the crumb mix on top. Bake for 15 mins.
- Drain the veg, then mash in the pan with the cheese and remaining mustard. Season and serve with the salmon.
Nutrition Facts : Calories 541 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 1.45 milligram of sodium
EASY CRUSTED SALMON
All you need to get a delicious crispy crust for this baked salmon is three ingredients you probably already have on hand.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 2 servings, 1 fillet each.
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF. Mix mustard, cracker crumbs and thyme.
- Place fish, skin-sides down, on foil-covered baking sheet; spread with mustard mixture.
- Bake 10 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
MUSTARD SEED-CRUSTED SALMON WITH MUSTARD CREAM SAUCE
Categories Milk/Cream Mustard Sauté Quick & Easy Seafood Salmon White Wine
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Boil wine, shallots and 1 tablespoon mustard seeds in heavy small saucepan until mixture is reduced to 1/2 cup, about 2 minutes. Whisk in cream, 2 1/2 tablespoons Dijon mustard and tarragon. Boil until thickened to sauce consistency, abut 3 minutes. Season with salt and pepper. Remove from heat; cover.
- Brush salmon on both sides with remaining 2 1/2 tablespoons Dijon mustard. Sprinkle remaining 2 tablespoons mustard seeds, salt and pepper onto both sides of salmon. Melt butter in large nonstick skillet over medium heat. Add salmon and cook just until opaque in center, about 4 minutes per side. Transfer to platter. Spoon mustard sauce over salmon.
MUSTARD CRUSTED SALMON
This recipe came from Taste of Home. I SO wanted to like this but with that said if I were rating it I would probably give it 4 stars for flavor but only 3 stars for appearance and texture. The bread crumbs never crsiped up and I even broiled the salmon for a few minutes. I didn't want to keep broiling it because I didn't want to overcook the fish. I did use gluten-free breadcrumbs (which might be why they didn't crisp.) So any suggestions would be appreciated because the actual flavor of the dish was REALLY good!
Provided by Kelly0412
Categories < 30 Mins
Time 25m
Yield 2 , 2 serving(s)
Number Of Ingredients 10
Steps:
- In a blender, combine the vinegar, sugar and mustards; cover and process until smooth. While processing, gradually add oil in a steady stream.
- Place salmon, skin side down, in a greased 8X8 square baking dish. Sprinkle with thyme, salt, and pepper.
- Spread mustard mixture over fillets; gently press breadcrumbs on top.
- Bake at 350 degrees F for 20-25 minutes until breadcrumbs are browned and fish flakes easily with a fork.
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